Bourbon Blueberry Pound Cake
A rich and buttery blueberry pound cake infused with maple syrup and bourbon, studded with juicy blueberries for a classic Southern-inspired dessert.
Servings 12 people
Calories 640kcal
Ingredients
- 1 pound (4 sticks) unsalted butter, softened
- 2 cups granulated sugar sugar
- ¾ cup maple syrup
- 8 large eggs
- 3 cups all-purpose flour, sifted
- 2 teaspoons vanilla extract
- 4 tablespoons bourbon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 325°F. Grease and flour a tube pan.
- In a large bowl, cream together the butter, sugar, and maple syrup until light and fluffy.
- Add the eggs and beat well.
- Mix in the flour, vanilla and bourbon and stir until fully combined.
- Stir in the vanilla extract and bourbon until fully combined but be careful not to overmix.
- Gently fold in the blueberries. If desired, toss them in a tablespoon of flour in a small bowl first to help prevent sinking.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes.
- Run a knife around the edges and invert onto a plate to cool completely.
Notes
Adapted from The Cotton Country Collection
- If using frozen blueberries, do not thaw before adding to the batter.
- Toss blueberries lightly in flour to help prevent sinking.
- For extra flavor, drizzle with a simple bourbon glaze after cooling.
Nutrition
Serving: 1slice | Calories: 640kcal | Carbohydrates: 70g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 190mg | Sodium: 30mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1100IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
